Hello from a new pellet smoker hoping to find some advice. We have purchased a large rotating shelf pellet smoker and are having mixed results with our briskets. I am using both fruit and hickory pellets trying different rubs and feeling our way around with different temperatures and holding times. I am curious if any veteran pellet smokers have a tried and true formula as far as smoking temperatures, holding times, and pellet type that produces a heavy smoke flavor with a fork tender texture. If you are willing to share any information please let me know... I have 30 years of recipes to trade but this pellet smoking is brand new to me.
New to pellet smoking, using a large cookshack fast eddie model 300
- Thread starter Chef2
- Start date
So Cal Smoker
New member
First and foremost welcome to the forum. I'm looking forward to some of those recipes.